Aranci with green peas and mozzarella
4 servings
45 minutes
Arancini with green peas and mozzarella is a refined Italian dish born in sunny Sicily. These golden balls of fragrant risotto filled with tender mozzarella and fresh green peas represent the perfect combination of a crispy crust and a soft center. Traditionally prepared as street food, they also adorn festive tables due to their rich flavor and appetizing appearance. The light creamy note of the cheese complements the sweet taste of the peas, while the breading adds a crunchy texture. Arancini pair wonderfully with tomato sauce and fresh herbs, making them a splendid addition to dinner or a party snack. With each bite, you feel the warmth of Italian cuisine and its passion for exquisite yet simple pleasures.
1
In a small saucepan, bring the broth to a boil and keep it warm.
- Chicken broth: 5 glass
2
In a pot, melt the butter, add the chopped shallot, and sauté over medium heat until soft, about 3 minutes. Add the rice and cook, stirring, for another 4 minutes.
- Butter: 2 tablespoons
- Shallots: 20 g
- Arborio rice: 1.5 glass
3
Add 1 cup of broth and cook, stirring, until all the liquid evaporates. Continue cooking by adding small amounts of broth and stirring until the rice is done, about 25 minutes. Then add parmesan, 2 teaspoons of salt, and 0.25 teaspoons of pepper.
- Chicken broth: 5 glass
- Grated Parmesan cheese: 60 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Transfer the risotto to a bowl and cool for 10 minutes. Stir in parsley and 1 egg. Cover the rice with a piece of film directly on the rice and refrigerate for 4 hours or overnight.
- Chopped parsley: 2 tablespoons
- Chicken egg: 4 pieces
5
Line a baking sheet with parchment. In one bowl, beat the remaining eggs, in another, place the breadcrumbs with a little salt, and in the third, add flour. With wet hands, roll rice into balls about 5 cm in diameter. Cut the mozzarella into small pieces. Place a piece of cheese and 1 pea in the center of each rice ball. Seal tightly. Place on the baking sheet.
- Chicken egg: 4 pieces
- Breadcrumbs: 200 g
- Wheat flour: 0.5 glass
- Mozzarella cheese: 45 g
- Frozen green peas: 50 g
6
Take 1 ball, first roll it in flour, then in egg, and finally in breadcrumbs, pressing lightly.
- Wheat flour: 0.5 glass
- Chicken egg: 4 pieces
- Breadcrumbs: 200 g
7
Heat 1.5 cm of vegetable oil in a pan. Add the balls and fry until golden brown over medium heat for about 8 minutes. Place on paper towels, then transfer to a plate. Lightly salt and serve.
- Vegetable oil: to taste
- Coarse salt: to taste